Vertical shot of plated noodles with shrimp and vegetables.

Thai Noodle Salad Recipe

Quick and easy Thai salad recipe with gluten-free rice noodles, spicy shrimp, and vegetables in a buttery garlic lime sauce.
Course Salad
Cuisine Thai
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 565kcal
Author Jas


  • 1 pound raw large shelled shrimp fresh or frozen
  • Juice of 2 limes
  • 10 oz. rice noodles I used linguine
  • 1 seedless cucumber*
  • 1 small red bell pepper
  • A handful of cilantro leaves
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 2 tablespoons finely grated fresh ginger
  • 2 garlic cloves grated or minced
  • 1/2 to 1 red chile according to taste
  • Salt and freshly ground black pepper to taste


  • Defrost (if using frozen) the shrimp, rinse, drain and place in a bowl. Add the lime juice, season with salt and pepper and let marinate for 10 minutes.
  • Meanwhile, cook the noodles according to the package instructions. Rinse under cold water and drain thoroughly. Set aside.
  • Cut cucumber into ribbons with a peeler, spiralize or dice. You will only need about 1/3 of the whole cucumber*. Remove the seeds from the bell pepper and slice into 1/4-inch wide strips. Put cucumber, peppers, and cilantro into a large mixing bowl.
  • In a cast iron or non-stick skillet, heat the butter and oil over medium heat. Add the ginger, garlic, and chile; cook for a couple of minutes or until fragrant. Add the shrimp (and the marinade) and cook until pink, about 3-4 minutes. Using a slotted spoon, remove the shrimp from the skillet into a warm bowl.
  • Add the cooked noodles to the pan with the sauce and stir to coat them. Transfer to the bowl with vegetables and add the shrimp; toss to combine. Transfer to a large warm platter and serve immediately.


  • If there are visible black veins down the back of the shrimp, clean them out using a sharp knife.
  • Make a shallow cut down their outer curves and pull them out.
  • Instead of chile, you can use 1/2 teaspoon (or more) crushed red pepper flakes.
  • Replace butter with olive oil for an even healthier option.
  • To slice cucumber into ribbons: trim the ends and use vegetable Y peeler (see in Products Used below) to carefully slice cucumber lengthwise into long, thin ribbons.


Calories: 565kcal | Carbohydrates: 64g | Protein: 26g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 285mg | Sodium: 1112mg | Potassium: 299mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1385IU | Vitamin C: 45.2mg | Calcium: 195mg | Iron: 3.3mg